Chinese Tomato Egg Stir Fry

Ingredients

• 1 lb plum tomatoes
• 1 tbsp vegetable oil
• 5 large eggs
• 1 tsp sesame oil
• 2 tsp chicken bouillon powder
• 2 tsp sugar
• ½ tsp white pepper
• ¼ tsp salt
• 1 green onions (optional)
• 2 cup jasmine rice

Steps

1. Cook jasmine rice according to package directions.
2. Slice tomatoes into thirds. In a nonstick skillet, heat vegetable oil over medium heat. Add beaten eggs and gently scramble until mostly set but still slightly wet. Remove eggs to a plate.
3. Add sesame oil to the same pan. Add sliced tomatoes and stir-fry for about 3 minutes until softened.
4. Stir in chicken bouillon powder, sugar, and white pepper. Cook for 1 minute until dissolved.
5. Return scrambled eggs to the pan with the tomatoes. Stir-fry for 2 minutes to heat through and combine. Taste and add salt if needed.
6. Garnish with chopped green onions, if desired, and serve immediately with steamed jasmine rice.